Narisawa

I had long wanted to visit NARISAWA, and I was finally invited by a respected foodie friend. NARISAWA offers a unique style of gastronomy called "Innovative Satoyama Cuisine," which expresses respect for seasonal ingredients and producers from all over Japan, as well as the richness of the seasons and rural landscapes, in each dish. This time, I enjoyed a pairing with their "Summer Collection." What first impressed me was their signature "Forest Bread," baked right in front of us. The fragrant aroma of the freshly baked bread filled the restaurant, a special touch befitting the start of the course. The course continued with seasonal ingredients from all over Japan, including grouper from Toyama Prefecture, Kamo eggplant, hairy crab, sea urchin, eel and mango, red shrimp, shark fin and bottarga from Kesennuma, black abalone, and Japanese Black beef. Each dish carefully preserved the unique characteristics of its ingredients, employing unexpected combinations and delicate techniques, resulting in a new discovery with every plate. Particularly memorable were the shark fin and bottarga dish using kijoshu (a type of sake), and the black abalone soup named "Luxury Essence." The deep umami and beautiful aftertaste are unforgettable. We also requested a pairing, which was meticulously crafted to complement the dishes, including sake, Japanese wine, and dessert wine. The food and drinks beautifully enhanced each other's appeal. From the cuisine to the service, hospitality, and even the atmosphere, everything was of a high standard, making it a special time to reaffirm our appreciation for Japanese food culture and the dedication to producers. Thank you for the wonderful meal.

Found this to be a phenomenal meal and exciting culinary adventure. Not only was the food incredible, every dish - and every beverage - was memorable and had a story to tell. Not to mention that the chef, himself, came to bid us farewell as we left. We would absolutely return and recommend to anyone looking for a perfect dining experience in Tokyo.

I felt it was food geared towards foreigners. Were they making the most of the ingredients? Was it delicious? Or not? I couldn't tell. Thank you for the meal.

Been to many of 2 and 3 star restaurants not worth their weight in salt but Narisawa is a true gem in the heart of Tokyo. Exception must try experience worth the money.

As a driver, I need to correct the navigation address. The navigation pointed to a small road facing the main road, but the correct entrance is on the main road facing the Kita-Aoyama 2-chome bus stop. On the day I arrived, another taxi also took a passenger to the small road, and they couldn't find the entrance to the restaurant either.

⭐⭐⭐⭐⭐ A LEGEND — worth crossing an ocean for This is, without exaggeration, one of the finest restaurants I have ever visited. Across the world's great dining rooms, my personal ledger now exceeds one hundred Michelin stars — and it takes a great deal to move me. Narisawa moved me. Narisawa officially holds two Michelin stars. In my judgment, the kitchen performs unmistakably at the three-star level, and I record it with a Special Distinction — two stars on paper, three by my own measure, with remarks. Chef Yoshihiro Narisawa cooks with palpable pride in the whole of Japan's gastronomic culture, weaving the flavors, produce, and traditions of its many regions into a single, eloquent expression of the country. This is "Innovative Satoyama Cuisine" with a true point of view — rooted, sustainable, and deeply Japanese, yet boldly forward-looking. Execution is flawless. Every plate lands with technical precision and an obsessive attention to detail that carries seamlessly into the dining room, where service is gracious, exact, and quietly intelligent. Creativity defines every course, and not one of them falters — each is superb in both idea and craft. The tea pairing deserves its own line. It stands among the single greatest dining experiences I have ever had — original, harmonious, and elevating from first pour to last. Served in proper stemware with the same ceremonial seriousness, aromatic precision, and visual language one expects from the world's best wine pairings. My verdict: a LEGEND. Worth crossing an ocean for. With sincere gratitude — thank you, Chef Narisawa.

One of the best restaurants I have ever visited. From the quality of the ingredients to the flawless execution of every dish, everything was extraordinary. The presentation was elegant and thoughtful, and each course was beautifully crafted with exceptional flavor and attention to detail. The service was impeccable—professional, attentive, and genuinely warm. Every member of the staff contributed to making the experience feel special and seamless. For me, this ranks among the very best restaurants I have ever been to. The combination of outstanding cuisine, beautiful presentation, and exceptional hospitality created a truly unforgettable dining experience. A well-deserved five stars. I cannot recommend it highly enough.

Leaving Narisawa, my main feeling was that I had experienced something that must have been extraordinary… fifteen years ago. You can still understand why the restaurant became so influential: sustainability, hyper-seasonality, locality, and a nature-driven narrative executed with precision and intelligence. But many of these ideas have now become part of the common language of contemporary fine dining, so what once felt groundbreaking now feels almost canonical. While I respect Narisawa’s historical importance, the meal itself often felt more like a culinary manifesto from the past than something truly exciting in Tokyo’s current dining scene. The experience also felt surprisingly rushed for a restaurant of this level — at one point coffee arrived before we had even finished dessert, giving the impression that service wanted the evening to end. Some dishes were also simply unbalanced: the fried fish early in the menu was unpleasantly bitter, and even the bread leaned oddly sweet. What I also found ironic is that, contrary to what is suggested in many international write-ups, including The World’s 50 Best Restaurants, there was barely any real exploration of Japanese wine on the menu. In what is presented as a temple of deeply rooted Japanese gastronomy, it was surprising to see almost a single producer representing Japanese wine. That contradiction probably summarizes my overall impression better than anything else: an experience built around an important idea whose execution now feels strangely disconnected from the contemporary reality it helped create. Considering the price point, the overall experience ultimately felt difficult to justify compared with other Michelin-starred restaurants we’ve visited.

​I was drawn here by the significant hype surrounding the establishment, but I must admit it was a disappointment. Only a few days later, I struggle to recall a single memorable dish. While the food wasn't 'bad' per se, nothing stood out as exceptional. The interior is quite stark, almost depressing, and the atmosphere fails to elevate the experience. While the service was attentive, it felt overly mechanical and scripted; the entire lunch lacked any real soul or emotion. Given the price point of approximately $1,300 for two lunch menus with wine pairings, the experience simply did not deliver value for the money.

My favorite in Asia. 2*, N2 in Asia per Worlds’s 50 best. On par with the best I’ve ever been to (Singlethread, Alinea, The French Laundry). Shed a tear on the best red meat I’ve ever tried, Kobe beef fillet mignon coupled with amazing sauce and shiitake. Baked sourdough in front of us. Hokkaido scallops. Great sake.

An amazing experience! NARISAWA English version below. I'll omit the restaurant description as others have already covered it extensively. Everything I ate was truly delicious! There wasn't a single bad dish; everything was a hit! Forest bread, bigfin reef squid, bamboo shoots, wild vegetables, Spanish mackerel, Tajima beef Chateaubriand Not only were the ingredients superb, but the seasoning, serving temperature, and presentation were all incredibly impressive! I would like to visit again in a different season. This was translated using AI, so please excuse any errors. A Masterpiece of an Experience! NARISAWA I’ll skip the basic restaurant details since plenty of others have covered those! (lol) Honestly, every single dish was beyond incredible. Not a single "miss"—it was just one home run after another. From the signature "Bread of the Forest" to the bigfin reef squid, bamboo shoots, wild mountain vegetables, Japanese Spanish mackerel, and the Tajima Beef Chateaubriand... it wasn't just the exceptional quality of the ingredients that blew me away. The seasoning, the precise serving temperatures, and the overall tableside presentation were truly moving. I can’t wait to come back and experience how the menu transforms with the next season!

I visited for lunch. It's conveniently located near Aoyama-itchome Station, but there's no dedicated parking, so you'll need to use nearby parking if you're driving. The course menu, themed around Japanese nature, is incredibly original, featuring dishes you won't find anywhere else. The shark fin in the golden broth, in particular, showcased the quality of the ingredients, and I was amazed by its rich flavor! The crispy fried dishes were refreshing with a squeeze of lime. The vegetable dish with thick slices of black truffle was also very impressive, with its rich aroma. The restaurant is quiet and peaceful, and the attentive explanations left a good impression. Because there are many dishes and the meal takes about three hours, it's best to allow ample time if you have afternoon plans. Reservations fill up very quickly, but it's a restaurant where you can have a special experience well worth the price!